Hawaiian Pork Roast with Pineapple Recipe
Hawaiian Pork Roast with Pineapple Recipe photo by Taste of Home
Next Recipe

Hawaiian Pork Roast with Pineapple Recipe

Read Reviews
4 13 17
Publisher Photo
“This is one of my favorite slow-cooker recipes,” says Ruth Chiarenza of La Vale, Maryland. “It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day.”
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES: 8 servings


  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 2 cups DOLE® Canned 100% Pineapple Juice
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/2 cup packed brown sugar
  • 1/2 cup sliced celery
  • 1/2 cup cider vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup cornstarch
  • 1/3 cup cold water

Nutritional Facts

1 serving: 389 calories, 13g fat (3g saturated fat), 85mg cholesterol, 815mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 34g protein .


  1. Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.
  2. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender.
  3. Remove roast and keep warm. Strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
Originally published as Hawaiian Pork Roast in Simple & Delicious January/February 2008, p53

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Hawaiian Pork Roast with Pineapple

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
brat85 113220
Reviewed May. 21, 2014

"This is really good. I cooked the meat on low for 6 hours, it came out juicy and flavorful. On the sauce I didn't strain out the pineapple and celery; I wanted the tidbits. I got a total of 6 1/2cups broth. I used 4 cups and doubled the cornstarch & water to thicken it. The 1/4cup cornstarch & 1/3cup water wasn't enough for me to have a nice gravy consistency. The additional 2 1/2cups broth I used the 1/4cup cornstarch and 1/3cup water and it thickened nicely for a gravy consistency. I would have liked a little more pineapple taste so next time I will add pineapple chunks as an additional garnish. This is a definite keeper."

Lfc10s 60049
Reviewed Feb. 24, 2013

"A family favorite for years now!"

rayeellen 60824
Reviewed Oct. 11, 2012

"My whole family loved this but I did change a few things. First, I doubled the roast size so it would not fit in my crock. No problem, I simply used by cast iron roaster and cooked in on the stovetop on a low simmer for the same amount of time. Worked beautifully. Also, I did not strain the cooking liquid since I wanted to have the fruit and celery in the sauce. Worked. It was a hit."

mariadotson 56257
Reviewed Aug. 16, 2012

"I was looking for a slow cooker recipe for some pork ribs that I found on sale. It's summer & the slow cooker is a blessing for busy, warm days. My family loved the recipe. Will definitely keep this recipe on hand."

belisamasana 138275
Reviewed Feb. 26, 2012

"My entire family loved this recipe. It's a new favorite."

Rockamama 60815
Reviewed Sep. 15, 2011

"I think it's funny when a recipe is called "Hawaiian" simply because pineapple has been added to it. The sauce was too strong."

owami 206487
Reviewed Apr. 15, 2011

"A little strong on the cider vinegar & soy sauce, I thought. I think those could be significantly reduced. And I had to double the cornstarch & water to get it to thicken. Otherwise, good flavor. My family enjoyed it."

meshellsncheese 89350
Reviewed Nov. 1, 2010

"I have got to say this is the best pork roast I have ever had! Yum! I love the combination of flavors and the meat was so juicy and fall apart tender! This roast will become a regular on my menu! Thank you for the recipe!"

jenbrowne 138313
Reviewed Oct. 29, 2010

"easy - yummy - juicy - lots of gravy - fun but not too exotic"

dawnrosanne 206486
Reviewed May. 24, 2010

"Make sure you don't over cook it. I cooked it for 3.5 hours and I think it was about 30 minutes too much. Next time I'll start checking it at 2 1/2 hours. It was very good though."

Loading Image